Cottage Cheese Zucchini Pancakes
Serves 1610 mins prep15 mins cook
If you are looking for a soft, nutritious, and protein-packed pancake recipe for your toddler or the whole family, these cottage cheese zucchini pancakes are such a good one to keep on repeat. They are simple to make in the blender, come out fluffy and tender, and include grated zucchini for an easy veggie boost!
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What you need
Instructions
1 Add all ingredients to a blender and blend until smooth. The batter should be thick but pourable. If the batter feels too thin from the moisture in the zucchini, add a little more flour until the consistency looks right. 2 Allow the batter to sit for 5 minutes before cooking. This helps it thicken and gives fluffier pancakes. 3 Heat a nonstick pan over medium-low heat and lightly grease with butter or coconut oil. 4 Pour small pancake rounds onto the pan. Cook for 2 to 3 minutes until bubbles form and the edges begin to set. Flip and cook for another 1 to 2 minutes until golden and cooked through. 5 Let them cool slightly before serving. Serve as-is or with yogurt, nut butter, or fruit on the side for a balanced meal.View original recipe